Mrs. Lincoln'S White Cake

• 1 C. butter
• 2 C. sugar
• 3 C. flour
• 2 tsp. baking powder
• 1 C. milk
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 C. chopped blanched almonds
• 6 egg whites
• 1/4 tsp. salt

1. Cream butter and sugar until light and fluffy.
2. Sift together flour and baking powder; remove 2 Tbsp. and set aside.
3. Add sifted ingredients, alternating with milk, to creamed mixture.
4. Stir in vanilla and almond extract.
5. Combine almonds with reserved flour and add to batter.
6. Beat egg whites until stiff; add in salt.
7. Fold into batter.
8. Pour into greased and floured bundt pan.
9. Bake at 375u0b0 until a cake tester comes out clean, about 55 minutes.
10. Cool 5 to 10 minutes; remove from pan and cool on rack.

butter, sugar, flour, baking powder, milk, vanilla, almond extract, blanched almonds, egg whites, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89742 (may not work)